MALLIGE IDLI OR JASMINE IDLI recipe: 59 Photos
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FAQ
Mallige Idli is a Conventional Idli recipe but poha (flattened rice) is also added with urad dal to soak and grind. Adding poha makes these Idlis very soft, fluffy, and white in color, hence the name Mallige (white as Jasmine in Kannada).
Add yeast cells to the batter of idli and dosa. The fungus undergoes anaerobic fermentation. Fungi use fermentable sugars and convert them into ethanol and carbon dioxide. The carbon dioxide gas raises the dough and becomes soft and fluffy.
Mallige idlis originated in Mysore, which is famous for growing the most fragrant flower Jasmine, and Mallige means exactly that. These idlis are super soft just like the petals of the flower.
Ferment for a while. To make soft and spongy Idlis, it is suggested by experts to leave the yeast for sometime so that the batter could rise well. Especially during the cold or rainy days, keep the batter for fermentation for a long time. Also, don't let the yeast ferment for too long in the hot summer days.
As a result, the glycemic index of idlis is relatively lower than that of freshly cooked rice or other carbohydrate-rich foods. This lower glycemic index helps in regulating blood sugar levels, making idlis a suitable option for individuals with diabetes or those aiming to manage their blood sugar levels.
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Ramesh Gupta
Namaste! I'm Ramesh Gupta, a chef with over 15 years of experience in Indian cuisine. In my blog, I share authentic recipes and tips for bringing the rich flavors of India into your kitchen. Whether it’s curry, biryani, or samosas, I’ll guide you through making these dishes like a pro. I’m passionate about spices and aromas, and I’m here to help you master the art of Indian cooking. Let’s cook up something delicious together!
